It’s been a while…
This morning I am writing from my couch….with my feet up on our coffee table…with Good Morning America playing in the background. This may seem completely boring and normal to you, but to me it is a testament to somehow graduating into the life of being a real grown up. Sure, I’ve been married for going on 4 years now, but nothing really makes you feel like a true adult until you buy a matching couch and love seat. I nearly had a panic attack just walking into the furniture store. Not only do I have to figure out HOW to pick a couch but then I have to negotiate them down to a lower price?!They should really teach you lessons about how to do this stuff.
….and yes I did google how to pick out a good couch.
….and I called my mom.
No. I don’t care.
We also got $600 taken off of our couch set….
All of that to say…my time away from blogging has been spent moving into our new home and starting a new job in Durango, Colorado. God has been so good and kind to the hubs and I. We feel totally blessed to have a home and a job so quickly. For now I’ll post the pictures of the before and after of our kitchen. I’ll include a few pictures of our new home in some of my future blog posts (including our couch because I’m sure you are all curious to see if we ended up with a horrible set.) Let’s be honest…I’m too cozy on the couch to want to get up and take pictures.
I’ve been so anxious to get back to baking and blogging. When we finished renovating our kitchen I made homemade rolls, breakfast protein muffins, granola, oatmeal cookies, and today’s recipe…all in 2 days. Embarrassing.
Anyway…since I have been absent from blogging for a while, I wanted to come back with a bang. I wanted to find a recipe really worth posting. So after much thought…I’m coming with a recipe unlike anything I have ever seen before. It’s called an Apple Crumb Cake, but really it’d be more appropriate to call it an Apple-Pie-Cake or a Pie-Apple-Cake or something of that variety. The baking process is unlike any other cake recipe that I’ve encountered. You bake the dry ingredients first, and then the wet ingredients, and then the crumble on top.
The recipe sounds like it will be a complete and total failure. Oh no, my friends, this cake is a complete and total success. It’s a great texture and level of sweetness. It’s not overly rich. You could probably even eat it for breakfast.
I found this recipe on a fellow blogger’s site and made quite a few changes to it in order to “healthy” it up a bit. I omitted the heavy whipping cream and replaced it with almond milk. I also changed the sour cream to greek yogurt. I was a little worried that the changes would ruin the texture of the cake, but it actually turned out perfectly. It’s the perfect duo of pie and cake together. Beautiful. And you don’t have to make pie crust. A double win.
For the cake:
- 2 cups all-purpose flour
- 2/3 cup white sugar
- 1 tsp. baking powder
- 1/2 cup unsalted butter, cold and cut into 6-8 pieces
- 3 medium granny smith apples, peeled, cored and cut into thin slices
- 2 large eggs
- 1 cup almond milk
- 1/2 cup plain greek yogurt
- 1/2 cup brown sugar
- 1 tsp. vanilla
- Pinch salt
For the crumble topping:
- 1 cup all-purpose flour
- 2/3 cup white sugar
- 1/4 tsp. cinnamon
- Pinch salt
- 1/4 cup unsalted butter, melted
- Preheat oven to 360° F and grease an 8-inch springform pan. Set on a baking sheet and set aside.
- Make the cake: In a food processor, add the flour, sugar and baking powder. Pulse a couple of times to combine. Add the cold butter and pulse until the butter is combined with the flour. You’ll end up with a very dry mixture, like sand almost.
- Sprinkle about 3/4 of this mixture over the bottom of the prepared springform pan. Don’t press it down at all, but move it around a bit so it goes up the sides just a bit. Scatter the prepared apple slices over the crumbs (avoiding the sides), then sprinkle the remaining crumb mixture evenly over the top. Again, do not press down. Leave it as is. Bake in the preheated oven for 20 minutes.
- Meanwhile, in a medium bowl, whisk together the eggs, cream, sour cream, brown sugar, vanilla and a pinch of salt. Set aside.
- When cake base has baked 20 minutes, remove from oven and carefully pour the egg mixture over the top. Return cake to oven and cook for a further 20 minutes.
- Meanwhile, prepare the crumble topping. In a small bowl, combine the flour, sugar, cinnamon and a pinch of salt. Add melted butter to the mixture, just until the dry ingredients are moistened and the mixture comes together in large clumps. Place the bowl into the freezer until needed.
- When the cake has baked for 20 minutes, remove from oven. (The egg mixture should have set somewhat so that the crumbs won’t sink into the cake. If it is too liquidy still, return to the oven for a few more minutes.) Evenly sprinkle the crumb mixture over the top. Return to the oven and bake a further 20 minutes. Note that the cake will be sunken in the middle, even when it’s “done”. As long as it’s not jiggly and a tester inserted in the centre comes out with just crumbs (not liquid), it’s ready to take out of the oven. It should have bake about 60-65 total, including all 3 steps.
- Allow to cool in the pan, on a cooling rack, for 10-15 minutes. Run a knife around the outside and carefully remove the outer ring of the springform pan. Allow to cool more before removing from the base.
- Dust with powdered/icing sugar, if desired.